On Food and Cooking

“white butter,” and the thin court bouillon
(“short-cooked bouillon”) traditionally
used for poaching and serving fish. Notice
the simplicity of flavoring compared to the
medieval dishes.

Asparagus   in  Fragrant    Sauce

Choose the largest, scrape the bottoms and
wash, then cook in water, salt well, and
don’t let them cook too much. When
cooked, put them to drain, make a sauce
with good fresh butter, a little vinegar, salt,
and nutmeg, and an egg yolk to bind the
sauce; take care that it doesn’t curdle; and
serve the asparagus garnished as you like.
— La Varenne, Le Cuisinier françois, 1651
Trout in Court Bouillon

Cook your trout with water, vinegar, a
packet [of chive, thyme, cloves, chervil,
parsley, sometimes a piece of lard, all tied
with a string], parsley, salt, bay, pepper,